Hokkaido gnocchi with bryndza sauce
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ingredients
1 cup hokkaido pumpkin puree 1 cup semi-coarse flour 1 pk egg 1 pinch salt
Smear:
150 g bryndza 100 ml sour cream
progress
Hokkaido pumpkin biscuits are unusual but very tasty. They have a sweetish taste and the bryndza sauce goes perfectly with them. But they are also excellent as a side dish with meat.
1.
Cut the pumpkin, hollow out and cut. Hokkaido is not peeled, just wash it well and cut off any scraps. After cooking, the skin is completely soft. Put the pumpkin in a saucepan, cover with a little water, season with salt and simmer for about 10-15 minutes. Leave to cool, do not pour off the water. Mix the pumpkin with the water in which it was cooked.
2.
To the blended pumpkin add semi-coarse flour, egg, salt and stir.
3.
gradually add enough water to make a semi-stiff gnocchi dough. Cook the gnocchi in boiling salted water using a gnocchi maker.
4.
Sauce. Remove from heat and add the bryndza, do not cook anymore just stir until the bryndza is dissolved. The sauce does not need to be seasoned so as not to overwhelm the specific taste of the bryndza. Add the gnocchi to the finished sauce and stir.
5.
Sprinkle the top with fried bacon and garnish with parsley.
